267660-71-9 Usage
General Description
3-Ethylaminophenylboronic acid is a chemical compound with the molecular formula C8H12BNO2. It is a boronic acid derivative that contains an ethylamino group attached to a phenylboronic acid moiety. 3-ETHYLAMINOPHENYLBORONIC ACID is commonly used in organic synthesis as a reagent for the preparation of biaryl compounds and as a ligand in transition metal-catalyzed coupling reactions. It is also utilized in the development of pharmaceuticals and agrochemicals. 3-Ethylaminophenylboronic acid has been studied for its potential applications in medicinal chemistry, including as a fluorescent pH probe and as a metal-affinity chromatography reagent.
Check Digit Verification of cas no
The CAS Registry Mumber 267660-71-9 includes 9 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 6 digits, 2,6,7,6,6 and 0 respectively; the second part has 2 digits, 7 and 1 respectively.
Calculate Digit Verification of CAS Registry Number 267660-71:
(8*2)+(7*6)+(6*7)+(5*6)+(4*6)+(3*0)+(2*7)+(1*1)=169
169 % 10 = 9
So 267660-71-9 is a valid CAS Registry Number.
267660-71-9Relevant articles and documents
Re-investigation of optical sensing properties of boronic-acid-appended ReI complexes for saccharides
Mizuno, Toshihisa,Fukumatsu, Takayuki,Takeuchi, Masayuki,Shinkai, Seiji
, p. 407 - 413 (2007/10/03)
A number of unanswered questions occurred to us upon reading a communication by Yam and Kai (ref. 16) which had reported optical sensing properties of a boronic-acid-appended ReI complex for saccharides. Careful re-examination has disclosed that the pKa-value proposed by them (5.9) is wrong and that the saccharide-binding mode at pH above the pKa is totally different from that at pH below the pKa. The absorption spectral change, which reflects an sp2-to-sp3 boron hybridisation change induced by the saccharide complexation, was observed only at pH below the pKa, and the CD band, which reflects the formation of 1:1 cyclic complexes, appeared only at pH above the pKa. The results imply that the optimum pH should be carefully selected for the precise optical sensing of saccharides.